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Serves 4

  • 2 tablespoons Mortimer chocolate powder
  • 8 slices belly pork
  • 3 tablespoons soy sauce
  • 2 tablespoons soft honey
  • 1 tablespoon tomato puree
  • 1 or 2 cloves of garlic, crushed
  • 2 teaspoons grated ginger

Method

Mix together the chocolate powder, soya sauce, honey, tomato puree, garlic and ginger.

Place the belly pork in a shallow oven-proof dish and coat evenly with the sauce mixture.

Leave to marinate in the fridge for at least 4 hours.

Cook in a hot oven, 200C (180C for a fan oven) for 45 minutes.

Serve with jacket potatoes and a green vegetable or salad.

I am on a mission to get people to think of chocolate as a versatile ingredient, and to use it more in savoury dishes.   I have therefore included another meaty recipe this month.  
Spare ribs can be used  in place of belly pork.









Sticky belly pork